Standing Rib Roast is considered by many to be the best roast beef in the world. Also known as Prime Rib, it’s a beef cut that’s incredibly succulent with superior taste. This recipe uses a safe, simple but highly effective roasting method so the beef is blushing pink all the way through.
Top tip? Pull the beef out before the target internal temperature as the meat continues to cook as it rests, taking medium rare beef to medium. Otherwise, it overcooks while resting!
Standing Rib Roast – don’t make this mistake!
The biggest mistake people make with prime rib is not factoring in that beef continues to cook as it rests. So if you pull it out of the oven at 52°C / 125°F, the target temperature for medium rare, it will rise to 55°C / 130°F or more once rested which is medium. Ie not much blushing pink left!
So you must pull the beef out of the oven before your Target Temperature. Here is a table of the internal temperature of Prime Rib for varying levels of doneness.
Internal temperature of cooked prime rib
The internal temperature of prime rib will rise by around 4°C / 5 – 7°F while resting, so it needs to be pulled out of the oven before reaching the Target Internal Temperature for your desired level of doneness.
Doneness | Pull temperature | Target Temp after rest |
---|---|---|
Rare | 48°C/118°F | 51°C/124°F |
Medium rare (recommended) | 50°C / 122°F | 54°C / 129°F |
Medium | 53°C/127°F | 57°C / 135°F |
Medium well done | 55°C/131°F | 59°C/138°F |
Well done | Never! | n/a |
Target Temperature after resting – this is the internal temperature for each level of doneness, after resting.
Pull Temperature – this is the target internal temperature when you take it out of the oven, and it is lower than the Target Temperature to achieve the level of doneness you desire. The temperature rises when the beef is resting. If you take the beef out of the oven at the Target Temp, then by the time the beef has rested it will be beyond what you wanted.
Prime Rib – simply the best
There’s no question – the Standing Rib Roast is the creme de la creme of roasts. Also known as Prime Rib, this is THE roast beef with superior flavour, texture and juiciness above all other cuts of beef.
It’s certainly not an economical cut. It’s an investment worthy of special occasions when gathering with like minded people who will appreciate that moment when you slice through the deep golden, garlic studded crust, those people in your life who will clap their hands with glee at the sight of the rose pink flesh, knowing that it’s going to taste as incredibly juicy as it looks…..
Prepare yourself for the ultimate roast beef experience – complete with a gorgeous Red Wine Sauce, a side of Parish Mash and Garlic Sautéed Spinach!!
Safe, highly effective cooking method
A quick blast in a hot oven for 20 minutes, then 1.5 hours at a lower temperature. This yields a roast that’s evenly cooked all throughout to the doneness of your choice (medium rare for me!), with a deep golden crust.
This method is safe and highly effective, with the benefits of a long slow cook but far quicker to make.
Roasting at a lower temperature is better than a Hard & Fast quick roast because it cooks more evenly throughout (no overcooked outer ring!), there’s less risk of overcooking and the fat will melt to make the meat even juicier.
How to choose the best standing rib roast
I know I’m stating the obvious here, but the better the beef, the better the eating experience. 🙂
TIP: If your budget doesn’t stretch to Prime Rib, use my Roast Beef Marinade to make the most of economical roast beef cuts!
America – If you’re in the States, the USDA has made it easy for you by grading prime rib: Prime (the best), followed by Choice then Select. The grading is largely based on the fat marbling and taste.
Here in Australia, we don’t have a consistent grading system. But what I can say for sure is that if you want a good quality standing rib roast, skip the supermarket and head to your local butcher. Grass fed or grain fed comes down to personal choice.
Grain fed typically has better marbling and therefore a richer, fattier flavour. Grass fed is usually less fatty but people (me included!) believe the flavour of the beef to be richer, more full of flavour and the meat to be more tender.
If you want top shelf, opt for dry aged beef. You’ll pay serious dollars for it – but it’s worth it!
The standing rib roast pictured above and below and used in the recipe video has been prepared the standard way we do it here in Australia: the fat cap trimmed and the bones scraped clean for presentation.
The foil: Some butchers will sell the standing rib roast with foil wrapped around the bones. It’s to stop the bones from browning, for presentation purposes only. It looks striking to have a dark brown crust, the pink meat and a white bone. If the beef comes with it, I leave it on. But I don’t do it myself.
How the beef is cut – Bone in / off / tied back on
This recipe will work fine whether bone in or out, or tied back on. But I’m a firm believer that anything cooked with the bone is juicier, so the thought of roasting a prime rib without the bone never crossed my mind.
Plus – I just think it looks grand with the bone in! And isn’t chewing the meat off the bone the best bit?? 😉
In the States, you’ll find some butchers remove the bone then tie it back on. Here in Australia, you’d have to ask for a special order to have the bone cut out.
The meat itself is so incredibly juicy (with the added bonus of the garlic herb butter!), I really doubt you’d notice a difference. So use what you can get, or whatever your personal preference is!
Ingredients you need
When you invest in a good piece of beef, you don’t need to do much to it.
But then again, a good slathering of Herb and Garlic Butter certainly doesn’t do any harm! 😂
Using softened rather than melted butter works much better because the garlic and herb bits stick to the skin, creating a terrific golden herb and garlic crust!
Feel free to switch the herbs to what you have / prefer. Also, dried herbs work too!
How to make standing rib roast
After slathering the beef with butter, blast it for 20 minutes in a hot oven to get the crust going, then roast in a relatively low oven of 120°C/250°F for a further 1.5 hours before resting for 20 to 30 minutes.
With this method, the high temperature creates a crust quickly, sealing the juices in. Then we turn the temperature down to roast it slowly and evenly so it’s blushing pink all the way through, rather than ending up with a thick overcooked band around the outside of the beef.
Target an internal temperature of 51°C / 123.8°F when taking it out of the oven (medium rare, recommended) which will rise to 56-58°C / 133-136.4°F after resting for perfect medium rare. See chart below for other doneness.
There are recipes “out there” that opt to use an even lower temperature and roast for up to 10 hours. This method cooks the prime rib so slowly that it’s evenly pink from edge to edge, then seared at the end to form a thin dark crust.
We actually prefer to have the textural contrast of a thin layer of cooked beef on the outer edge of the beef. It’s still 90% pink and cooked to medium rare throughout!
Never skip the 20 minute rest, essential to let the meat juices redistribute. If you don’t rest, the meat juice will run everywhere when you slice it = not as juicy.
Target internal temperature
Remember, as I explained at the very top, pull the beef out of the oven before your final Target Temperature as the internal temperature will continue to rise at it rests for 20 minutes. If you pull the beef out of the oven when it is already medium rare (56°C / 133°F), it will be medium after it rests – barely any blushing pink left!
Doneness | Pull Temp out of oven | Target Temp after rest |
---|---|---|
Rare | 49°C/120.2°F | 53°C/127.4°F |
Medium rare (recommended) | 51°C / 123.8°F | 56°C / 133°F |
Medium | 55°C/131°F | 60°C / 140°F |
Medium well done | 59°C / 138.2°F | 65°C / 149°F |
Well done | Never! | n/a |
Why I roast on a bed of onion, garlic & herbs
I like to roast my standing rib on a bed of onion, garlic and herbs which serves three purposes:
Elevates the beef off the base to encourage more even cooking;
Stops the drippings from burning (smokes out oven + can’t make a sauce from drippings); and
Adds more flavour to the drippings that is then used to make a sauce for the prime rib.
Key tip: take out of fridge 2 hours prior
A standing rib roast is a formidable hunk of meat so to encourage even cooking, I like to take it out of the fridge 2 or even 3 hours prior to cooking.
By reducing the chill in the beef, this prevents the beef from cooking such that you end up with a very thick layer of overcooked beef on the outside and a small circle of pink perfect cooked beef in the middle.
Sauce for Prime Rib – Red Wine Sauce
The drippings from the beef left in the pan are loaded with flavour and begging to be used for a sauce!
Red wine and beef is a classic flavour combination so that’s what I’ve gone with here. Essentially, we’re making a red wine jus by rapidly simmering beef broth and red wine in the same skillet the beef was roasted in until it reduces down into an intense flavoured, highly savoury sauce.
I like my sauces to have a syrupy consistency so I add a bit of cornflour (cornstarch) to thicken it. But this is optional – most red wine jus are not thickened, they are quite runny sauces.
What to serve with Prime Rib
For a high-end restaurant experience, you can’t go past Paris Mash(pictured below) – ultra rich and creamy mashed potato! Potatoes au gratin is an elegant French potato side option that’s ideal for making ahead. Otherwise, rich and creamy Cauliflower Cheese is a British roast dinner classic! For greens, Garlic Sautéed Spinach pairs exceptionally well with Prime Rib and is a Classic Steakhouse side!
Here are a few more options:
Classic Side Dishes for Standing Rib Roast
Just imagine that moment, when you carve up thick slices of this Standing Rib Roast that’s almost impossibly juicy, blushing pink on the inside with that salty, buttery, herb and garlic crust….
It’s so unbelievably tender, and it’s so perfect you know you could eat the whole thing plain…. But THEN, you add a drizzle of that incredible Red Wine Sauce…..
There. Are. No. Words. It’s almost as perfect as a meal gets. – Nagi x
Watch how to make it
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Beef Standing Rib Roast (Prime Rib)
Ingredients
- 2.5 kg / 5 lb standing rib roast / prime rib , bone in (Note 1)
- 1 onion , unpeeled, quartered (brown, yellow, white)
- 1 head of garlic , unpeeled, halved horizontally
- 5 sprigs thyme
- 3 sprigs rosemary
Garlic Herb Butter:
- 150g/ 10 tbsp unsalted butter , softened
- 5 garlic cloves , minced
- 2 tsp finely chopped fresh rosemary (or 1 tsp dried)
- 2 tsp finely chopped fresh thyme (or 1 tsp dried)
- 2 tsp salt
- 1 tsp black pepper
Red Wine Sauce:
- 1 1/2 cups beef broth/stock , low salt
- 2 1/2 cups dry red wine (Note 2)
- 1 tbsp cornflour/cornstarch (optional, Note 3)
Instructions
Prepare Beef
- Bring Beef to room temp: Take beef out of the fridge 2 – 3 hours before cooking to bring to room temp (key tip for even cooking). Pat dry with paper towel.
- Preheat oven to 240°C/460°F (220°C fan). Adjust shelf so beef will be sitting in the middle of the oven.
- Garlic Herb Butter: Mix together.
- Roasting bed: Place onion, garlic and herbs in a heavy based oven proof skillet (or use a roasting pan).
- Slather 1: Spread a thin layer of butter on the underside of the beef (ie the bone side). Place beef on onion etc, butter side down. Spread about 2/3 of the butter on the top and sides (reserve some for Slather 2).
- Hot oven: Roast 20 minutes.
- Slather 2: Remove, spread over remaining butter. Turn oven down to 120°C/250°F (100°C fan).
- Slow roast: Roast for a further 1 1/2 hours, basting every 30 minutes with the juices in the pan, until the internal temperature is 51°C / 123.8°F in the centre (for medium rare, Note 4). Start checking the internal temp early.
- Rest: Transfer beef to plate. Cover loosely with foil and rest for 20 – 30 minutes. Internal temperature will rise to 56-58°C / 133-136.4°F (which is medium rare).
- Slice beef and serve with Sauce! For a classic high-end Steakhouse experience, serve with Paris Mash and Garlic Sautéed Spinach.
Red Wine Sauce:
- Place skillet with onion and garlic left in it on the stove over high heat. Add wine and beef stock, rapidly simmer for 10 minutes until it reduces by 2/3 or so, down to 1 1/2 cups or liquid.
- Lower heat to medium. Mix cornflour with 2 tbsp water. Drizzle in half and stir. Sauce will thicken in 1 minute or so. Add more cornflour water mixture if you want it thicker.
- Strain into bowl, pour into sauce jug.
Recipe Notes:
Doneness | Pull Temp out of oven |
Target Temp after rest |
---|---|---|
Rare | 49°C/120.2°F | 53°C/127.4°F |
Medium rare (recommended) | 51°C / 123.8°F | 56°C / 133°F |
Medium | 55°C/131°F | 60°C / 140°F |
Medium well done | 59°C / 138.2°F | 65°C / 149°F |
Well done | Never! | n/a |
- Pull temp is the temperature at which it should be removed from the oven;
- Target temp is the final temperature of the beef for each level of doneness, to which the beef will rise after resting for 20 minutes.
Nutrition Information:
Originally published 30 November 2018. Post reviewed regularly and updated if necessary. Last updated December 2021. No change to recipe – this is a master recipe loved by many so I wouldn’t dare!
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Mike says
So is it 10-15 minutes per lb after the first 20 minutes at the higher temp? So my 11 lb roast should be 110+ minutes plus the 20 roasting at higher heat. Or is the 20 included.
Danielle says
Hi Nagi!
My roasting pan is only oven-safe up to 450 degrees, any tips on how to adjust? Thanks!
Nagi says
Hi Danielle, that’s fine – just use that temp to begin with 🙂 N x
Trish says
Hi Nagi, I’m using a scotch fillet roast for Christmas, no bone. Will this work with the times and temps you have provided?
Nagi says
Hi Trish! The technique and recipe itself is perfect for scotch fillet roast, but check the internal temp 30 minutes earlier because boneless meats cook faster than bone in 🙂 YUM! N x
Trish says
Thanks Nagi! Merry Christmas to you and yours -x
Maya says
Hi Nagi,
Im cooking for 4 people for Xmas. it will be smaller than the one you cook on video. How long would that be? I will use internal thermometer thou but just want to check again 😀 dont want to mess it up🥰 thank you
Nagi says
Hi Maya, that all comes down to the weight of the roast, what size do you have? N x
Maya says
Hi Nagi, thanks for getting back to me but its 2 kg.. 🙂
Peter Veneracion says
Hi Nagi, if I have 9.72 lbs of rib roast, do I roast it for longer than you recommended on a 5 lbs?
Felice says
Question: Why is the onion unpeeled?
Nagi says
I just don’t bother peeling it here, it’s not for eating anyway – just for flavour in the drippings and to elevate the roast 🙂 N x
Kris Gooch says
I have a 15 pound roast. First time cooking this. What temp and how long would you suggest? Thank you!
Nicholas San Angelo says
What’s a good size/pound for serving 4-6 people?
Nagi says
Hi Nicholas, click on the servings in my recipe then scale down to your desired amount. All the ingredients will scale for you 🙂 N x
Melanie says
Do you wait for the oven to reach 250 or do you immediately return when the oven is still cooling down
Olivia says
Hi Nagi,
Can I use a dutch oven instead of a skillet/roasting pan?
kali says
The text above says cook up to 15 hours after 20 minutes in a high heat oven, yet the text in the video says cook one point five hours. Which is it??
scott says
Come on man..sorry about loss but 15hrs bro?..how …why…never mind ..common sense.
Nagi says
Hiya! It says 1.5 hours, you just missed the dot 🙂 All good, I changed to 1 1/2 hours so it’s easier to read! N x
Virginia Newbern says
My roast will be bigger, I am feeding 8 people. What is the minutes per lb.
Nagi says
Hi Virginia, I mention cook times and internal temps in the recipe notes 🙂 N x
Elizabeth says
This was absolutely delicious. I’m not much of a cook and was hesitant to try. It took me a lot of the afternoon, I actually let it get to 14o and the outer slices were perfect but toward center too rare so cooked more later after we had eaten the outer slices. It was absolutely delicious. Mouth watering. I’m wondering if so didn’t insert thermometer in right spot.
Jesseca says
Can this recipe be made with only 3 or 4 pounds with the bone still in? Or would the cooking times vary?
Elizabeth says
I made yesterday and bones were along bottom and my cut was little less than 5 pounds. You are probably better cook than I am and mine was awesome.
Elizabeth says
I made yesterday and none were Along bottom and my cut was little less than 5 pounds. You are probably better cook than I am and mine was awesome.
Danielle Ashley says
This was AMAZING!!! I have been having trouble deciding what to make for dinner, so lately I have started to just go to the grocery store and whatever is on sale that day is what I buy for dinner – well, prime rib was on sale today!! So we had the most delicious prime rib dinner on a Monday night – super easy to make and so delicious! Will definitely make it again! … and again…. and again… 🙂
Kim Starr says
What is your favorite red wine to use for the gravy?
Connie says
UHH•MAY•ZING!
This was simply (pun intended) amazing! I preferred using my cast iron skillet over roasting pan which I never dreamed was an option! The only change-up I made was I also placed a (rather large) carrot I had – cut it in thirds – in pan along with onion and garlic. We snacked on them while slicing roast! 😬 They, too, were delicious so next time I might place more in pan. Family loved it, especially grandkids! DEFINITELY MAKING AGAIN!!! Thank you for sharing this deliciousness with us!
Christine Harris says
This is the best recipe! My family loved it. It’s a simple, and easy way to create the best holiday feast.
Nagi says
Wahoo, that’s so good to hear Christine! N x
Kathy says
This recipe worked perfectly. Best rib roast I have made – even using a choice cut. (I had a big prime last year for Christmas – this actually was better). I have a thermoworks thermometer which help me track the temperature – and roasting time was spot on. It was a small roast so I used a cast iron skillet with the roast on top of the herbs, onion and garlic and the sauce made from this was just wonderful. Using wine in the sauce though is a must. I’m looking forward to making something very tasty with the leftover sauce and beef. I am going to invest in a larger cast iron pan for future roasting experiments. Smaller roasting pan footprint means less evaporation – and more good drippings for sauce! Thanks again for the great recipe!
Nagi says
You’re so welcome Kathy, I’m so glad you enjoyed it! N x
Natalie says
This look delicious, cant wait to try it. Can I use this recipe for a deboned rib eye roast meat cut?
Leslie Smith says
Made the standing rib roast today and it was AWESOME. I did not have fresh thyme so I used fresh Tarragon and Rosemary from my garden and it was delicious.